Shallot and Potato Cake

This simple recipe is so versatile and would be a great accompaniment to almost any dish. 

Delicious as an alternative to roast potatoes to accompany a traditional Sunday lunch and ever so easy to prepare ahead and reheat.

 Serves: 6 as a side

Preparation Time: 20 minutes

Cooking Time: 70 minutes

You’ll need:

 4 large potatoes

4 large echalion shallots

1 tbsp olive oil and 1 tbsp butter

1 tsp butter for greasing

1 egg, beaten

2 tbsp sour cream



What to do:

Bake the potatoes in their skins in a 200⁰c oven for an hour or more until fully cooked through.  Allow to cool.

Peel and slice the shallots and sauté over a low heat in the oil and butter for up to 40 minutes until soft and golden.

Meanwhile, halve the cool potatoes and scoop the flesh out into a bowl, break up with a fork.  Add the beaten egg, sour cream and a grating of nutmeg and season.  Add the cooked shallots and gently mix.

Grease a cake tin with butter and tip the mixture in.

Bake for 30 minutes or until golden.

Remove and leave to cool slightly before running a knife around the edge and turning out.  Dress with a few thyme leaves.

Recipe courtesy of UK Shallot

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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26th Mar 2021
Thanks for voting!
A nice recipe, although it wastes the potato skins. I prefer to re-fill the skins with the mixture & bake individually.

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